Chocolate and amaretto mousse

I used a slightly denser version of this to fill and ice my chocolate, almond and pear cake at Christmas, and promised the mousse recipe at a later date. Morrisons were selling ramekins for 79p last week, so chocolate mousse was inevitable…

Serves 4 (big portions!)

200g dark chocolate
Good splash amaretto
150ml double cream
4 eggs
1 tsp lemon juice
Pinch salt
2 dessert spoons sugar

First separate the eggs. Whisk the whites in a clean bowl to soft, frothy peaks. Then add 1 tsp  of lemon juice and pinch of salt. Add the sugar to the egg whites and whisk again until they form slightly stiffer peaks when you pull the whisk away and hold their shape. Make sure the eggs at the bottom of the bowl are as fluffy as those at the top.

In another bowl, whip the cream until thick.

Break the chocolate into pieces and melt in a bain marie until smooth. Beat the egg yolks and fold into the warm chocolate. On the heat, fold in the thick cream and a good splash of amaretto (to taste), and stir until smooth.

Take a big spoonful of the egg white mixture and GENTLY fold into the chocolate with a metal spoon. Do not over mix.

Fold in the rest of the egg whites until you have a light mousse. It doesn’t matter if it’s a little bit marbled – this is better under- than over-mixed. It should be full of bubbles from the egg whites.

Spoon into ramekins, wine glasses, coffee cups or one big bowl, and chill for four hours. Serve with shortbread or berries.

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